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chekennes In fauge

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Chekennes in fauge. Take chekyns and chop hom, but for a lorde al hole, and fethe hom in brothe of beef with wyne, and when thai byn fothen pul of the (kyn. For x mees take zolkes hardeofxl eyren, and bray hom in a morter with fauge and parsel, and alay hit with gode wyne in the brayinge, and draw hit up thik thurgh a streynour, and put therto one unce of sugre, one unce of pouder of canel, and a lytel saffron; and then couche the chekyns in dilhes, and put the fyrip al colde above, and serve hit forthe, but put therto a lytel vynegur.


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